Many world-famous chefs do not consider Italian cuisine to be exquisite, calling it food for the poor. Yes, perhaps this is so, but it was precisely with its simplicity and accessibility, but at the same time with its amazing taste, that it conquered the whole world. One of the unofficial symbols of Italy is pasta, because Italians are the most famous pasta lovers all over the world.
They know a lot about their preparation, and each hostess has her own unique recipe and secret. Russia has its own variation of this recipe - naval pasta, but it has nothing to do with the classic recipe, except for the meat in the composition.
A bit of history
Bolognese pasta is combination of pasta with bolognese sauce. Bolognese is a meat sauce originally from Bologna, an Italian province. It is often called the gastronomic capital of Italy, because it was there that parmesan, balsamic vinegar, Parma ham appeared. The first mention of it dates back to 1891.
Exists officially recommended recipe from the delegation from Bologna. It consists of: pancetta (a type of bacon), beef, pork, olive oil, onions, carrots, celery, tomatoes, meat stock, red wine. And also among the ingredients may be milk or cream.
Traditionally, the sauce is served with tagliatelle - Italian noodles.. Bolognese is also used to make lasagna and even seasoned with mashed potatoes. But spaghetti bolognese is more famous all over the world. However, Italian chefs claim that this dish has nothing to do with spaghetti, and in its homeland, which is the south of Italy, it is always cooked with tagliatelle.
If you want to try this dish in Italy, look for it under the name "tagliatelle al ragu" or "Ragù alla bolognese".
How to choose food for cooking?
Pancetta is used for the original sauce recipe.. This is bacon cured in spices or bacon pork brisket. The meat is quite fatty, you can replace it with smoked bacon. And also there are used two types of meat.
Better if it will pork and beef in equal proportions. Pork will add tenderness to the gravy, and beef will give satiety and flavor. The original recipe calls for red wine, but white can be substituted. If there is no wine at home, then you can do without it, but the gravy will lose its flavor a little.
Bolognese sauce is a meal that takes a long time to cook. In common recipes, this takes about two hours. But you can simmer it for up to 4 hours, as Italian chefs do.
In a recipe registered in 1982 by the Italian Academy of Cuisine, no spices at all. But no one will forbid you to add some Italian or Provence herbs. In the United States, where Italian immigrants brought many of their recipes at the beginning of the 20th century, the sale of this meat sauce in cans is very common.
To prepare pasta, you can choose any kind of pasta. Traditional are tagliatelle, but you can use horns, spaghetti or any other type of pasta. For cooking, you will need a saucepan and a deep frying pan.
If you need a quick recipe, then it is better to choose something else, this masterpiece of Italian cooking loves to languish on the stove for a long time.
cooking recipes
Every chef or any Italian grandmother will certainly have her own secrets for preparing this wonderful dish. But there is a classic recipe for pasta with bolognese sauce that will allow you to get a little closer to the traditions of Italian cuisine even at home.
traditional sauce
Ingredients for Pasta Bolognese Classic Style:
- 250 g pork;
- 250 g of beef;
- 8 medium tomatoes;
- 80 g pancetta (bacon);
- 100 g carrots;
- 100 g of onion;
- 100 g celery;
- 200 g of meat broth;
- 150 ml of red wine;
- 50 g olive oil;
- 500 g pasta.
What do we have to do:
- Heat olive oil in a deep frying pan. Cut the onion into thin strips, throw it into the pan, and then fry for about 3 minutes until golden.
- Carrots are rubbed on a fine grater, celery is cut into small pieces. All this is added to the pan to the onion, and then fried for 5 minutes.
- After the vegetables are browned, pancetta (or any other quality bacon) is added to them. It must be finely chopped, and then fried until the fat is rendered.
- Minced meat is needed to prepare the sauce. You can make it yourself from pork with beef, or you can buy it ready-made.
- Ready stuffing is laid out in a pan. Its necessary stir constantly to break up lumps, until light brown. Then you need to add red wine.
- After all the liquid has evaporated, add the meat broth. It can be replaced with vegetable broth or water.
- The traditional composition of the gravy contains tomato paste. It is best to cook it yourself. To do this, the tomatoes need to be peeled off the skin, finely chopped.
- Add finely chopped tomatoes to the minced meat.
- Sauce needs to be simmered at least two hours. It will be ready when the vegetables are boiled and the meat is tender.
- 15 minutes before the gravy is ready, put a pot of salted water on the fire. Once it boils, add pasta. Boil them two minutes less than indicated on the package. Drain cooked pasta into a colander.
- Once the sauce is ready, add pasta to it, and then simmer for 2 minutes over low heat.
- Garnish with grated Parmesan cheese and basil.
The best will allow you to constantly surprise family and guests with new variations of this wonderful Italian dish.
How to make mascarpone cheese at home? Find out from this article:
And you will find a useful recipe for cooking Italian pasta (macaroni) with a photo. Cook with pleasure!
Pasta a la bolognese
Ingredients for a simple pasta recipe with minced bolognese sauce:
- 450 g minced meat (pork, beef);
- 300 g spaghetti;
- 700 g of tomatoes;
- 100 g of onion;
- 5 cloves of garlic;
- 30 ml of olive oil;
- Parmesan cheese;
- parsley, salt, pepper.
What do we have to do:
- Heat olive oil in a deep frying pan, add finely chopped onion. Fry for about three minutes until golden brown.
- Add minced meat and finely chopped garlic cloves. Mix well to break up lumps of minced meat.
- Peel the tomatoes from the skin, finely chop and put with the liquid to the minced meat. Add finely chopped herbs to it.
- While the gravy is cooking, boil the pasta. To do this, throw 300 g of spaghetti or any other pasta into a large amount of salted boiling water.
- Cook pasta 1 minute less than directed on package. Drain cooked pasta into a colander.
- Mix the pasta with the prepared gravy and simmer over low heat for a few minutes.
- You can sprinkle Parmesan cheese, chopped herbs on the finished pasta.
Video recipes
How to cook pasta bolognese according to the recipe of an Italian chef:
How else can you cook bolognese pasta at home - see the recipe in the video:
How to make pasta bolognese fast and vegetarian:
How and with what to serve?
In Italy, pasta is traditionally served on the table. not in portions, but on a large platter. The only thing that Italians advise seasoning Bolognese sauce with is Parmesan cheese. It must be grated and put in a separate plate next to the main dish.
Since this dish is quite satisfying, then to it great salads with fresh vegetables. They can be seasoned with spices and unrefined olive oil. From drinks to the dish, dry red wine is perfect.
Love rice and admire Italian cuisine? Then you should find out - please the household! When choosing beef, take the one that is intended for soups, but not the tenderloin or edge.
The sauce goes well not only with pasta, but with potatoes and vegetables.
For cutting vegetables, you can use a food processor, all the same, all the vegetables will boil during cooking. You can not throw the sauce for a long time, it is necessary keep stirring it every 15 minutes. Garlic can not be cut, but passed through a garlic press.
Pasta should be cooked to al dente, that is, slightly undercooked. In Italian cuisine, there is a rule 1110. It says that on 100 g of pasta when cooking, 1 liter of water and 10 g of salt are taken.
Italian chefs do not advise add oil when cooking pasta. If they are made from durum wheat and cooked properly, they will never stick together. But if you are afraid of this, then you can add a little vegetable oil to a pot of water.
Pasta must be purchased only from durum wheat. The quality of the product depends on its class. Don't break spaghetti while cooking. They need to be put in boiling water, after a minute they will soften and fit perfectly in the pan.
In order for the tomatoes to be easily peeled off the skin, they must be cut crosswise, and then placed in boiling water for a minute, after that the skin will easily come off the tomatoes. Tomatoes are a very important component of the gravy, so if you can’t buy delicious tomatoes, it’s better to use tomato paste.
In Italy, all dishes are prepared only with unrefined olive oil (extra virgin), if it is not at hand, then you can use vegetable oil, or, in extreme cases, creamy.
The kitchen is a huge field for creativity. Experiment, and every time you will get unique and inimitable dishes! Enjoy your meal!
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Bolognese cannot be classified as a quick recipe, it requires a long languor, but the result is worth it. Classic bolognese can surprise guests. It's also perfect for a romantic dinner.
Authentic classic bolognese recipe
Traditionally, the recipe for homemade bolognese sauce includes beef. Apparently, for this reason it is often called meat sauce or stew. This bolognese sauce goes well with wide types of pasta. For example, penne, fettuccine. We often use spaghetti, but the Italians consider this a bad idea, because spaghetti does not “hold” the sauce well.
Subtleties and tricks
It is important to follow the step-by-step recipe for bolognese sauce with minced meat, because if you change the sequence of adding the ingredients, the taste will already differ significantly from the original. For example, in no case should you add milk and wine at the same time. Many housewives prepare such a sauce for the winter, it turns out very tasty and appetizing. There are many recipes, such can be found on Wikipedia.
What other subtleties of preparation are there?
- Tableware. Cookware for bolognese should be taken with a thick bottom and a good non-stick coating. It does not have to be a frying pan, a saucepan will do. Bolognese can also be made in a slow cooker.
- Time for preparing. Balannaise with ouse should be cooked for at least two hours, ideally three. It is in this case that the desired consistency of the sauce is obtained.
- Storage. How long to store the finished sauce in the refrigerator is up to you. Of course, it can be warmed up and used as needed, but freshly made is much tastier. The optimal time is up to five days.
- The amount of liquid. Throughout the cooking process, it is important to ensure that the liquid is present in the container, otherwise the meat will dry out.
- Constant stirring. Don't stray far from the stove, Bolognese loves attention. Stir it so that it does not burn, otherwise the whole dish will spoil.
- Silent fire. The sauce should boil slightly, that is, it is not advisable to allow huge bubbles.
- Consistency. Ready bolognese, when cooked properly, will not be runny. Homemade bolognese sauce has a thick consistency, but it shouldn't be too thick either.
- Color. The finished dish, if you followed the recipe for Italian bolognese sauce correctly, should turn out to be rich red.
Cooking instructions
What you need:
- beef - 300 g;
- onions, carrots - one each;
- celery - two or three petioles;
- parsley greens - five or six branches;
- tomatoes - four pieces;
- bacon or brisket - 50 g;
- garlic - two cloves;
- dry white and red wine - 100 ml each;
- milk - 100 ml;
- spices (pepper, salt, nutmeg, Provence herbs) - to taste.
What to do
- Chop the peeled onions and carrots as finely as possible (carrots can be chopped with a fine grater).
- Pass the beef through a meat grinder, preferably twice.
- Remove skin and seeds from tomatoes. Grind thoroughly.
- Cut the brisket or bacon into very small cubes.
- Heat the bacon in a tall skillet, remove the bacon. We will prepare the sauce on the remaining fat.
- Saute the onion in the melted bacon fat until soft. It is very important not to overcook the onion, otherwise the taste will be completely different. Light golden hue - excellent condition.
- Add chopped celery stalks and carrots. Fry the vegetables for six minutes, stirring them constantly.
- Now you can add ground beef to the vegetables. After it gets into the pan, you need to mix it well (using a spatula or other convenient utensils) with vegetables, as if chopping. Meat and vegetable mass should be homogeneous. Fry for another eight minutes while stirring continuously.
- Add finely chopped garlic cloves, salt and add spices to taste.
- According to the recipe, meat bolognese sauce should be poured with a mixture of wines.
- Simmer over low heat under a lid. Time - 15 minutes.
- Add finely chopped parsley, tomatoes and a glass of water.
- Simmer over the lowest possible heat, stirring occasionally. Bolognese with ouse should languish, but not burn. The longer the sauce simmers, the tastier it will be in the end. If the liquid evaporates, you can add water or broth.
- About half an hour before the end of cooking, pour milk into the sauce. Mix well and simmer until done.
If there were no fresh tomatoes at home, you can use canned ones in your own juice. If the option of cooking with rendered fat does not suit you, then take two tablespoons of butter and olive oil, and cook with this mixture.
diet option
Bolognese, like most recipes, has undergone many changes in cuisines. And really, how to cook pasta bolognese sauce if you are on a diet or a vegetarian? It is these non-standard situations that usually lead to the creation of various variations of the dish.
The diet version of the sauce is not much different from the original. All you need to do is lower your calories. Instead of fatty beef, use tender veal; instead of fat, use olive oil. Chili peppers can be added to spice up the dish. In addition, spicy spices help speed up metabolism. And this is exactly what a losing weight person needs.
You can use your favorite seasonings according to your preference. For example, basil bolognese complements well (as in the photo). Fans of Provencal seasonings are advised to add a pinch of dried herbs ten minutes before the end of cooking. Do the same with greens.
Replacing Ingredients
Many people change the composition of the ingredients according to their taste. Not always at hand there are all the necessary ingredients. So you have to improvise.
- instead of tomatoes. In the absence of tomatoes, you can make bolognese sauce with tomato paste. Although, pasta is sometimes used instead of milk.
- Instead of milk. For lovers of a more creamy taste, the option of preparing a sauce with cream is suitable. Just replace milk with cream in the recipe. For a richer taste, you can add grated cheese at the end of cooking. Or sprinkle cheese on the dish when serving.
- Instead of meat. Vegetarians need a meatless bolognese recipe. In this case, you can cook a dish with mushrooms.
If you need a lean bolognese, then you just need to replace the prohibited foods with the permitted ones. For example, instead of meat, use mushrooms, instead of bacon - vegetable oil, or completely abandon it. You will also have to replace wine and milk with water.
A simple recipe for bolognese sauce can help out the hostess both when receiving guests and at home dinner. With tomatoes, juicy minced meat, prepared with your own hands, the sauce will become one of your favorite dishes on your table. And you, as a hostess, will receive the most rave reviews.
Reviews: "Tastes better than navy pasta"
I also make this sauce. And in winter, by the way, I often add tomato paste, dilute it with water (about 70 g of paste, 3 tablespoons of water) and add all sorts of different spices. You can also sprinkle grated cheese on top. Om-Nom-nom!
dOlia, http://forum.say7.info/topic2965-25.html
In the USSR, there was naval-style pasta ... For them, minced meat with onions was fried and added to pasta. Minced meat was usually boiled meat) and it was also delicious! And now Bolognese sauce =) With it, pasta turns out juicy and even tastier!!!
1 Svetlana, http://life-good.com.ua/blog/sous_boloneze/2015-04-12-945
But I had an Italian acquaintance on the courses, just from Bologna, and the conversation turned to this sauce. I ask, does spaghetti (!!) bolognese come from Bologna? to which she began to laugh ... it turns out that only tourists call it spaghetti bolognese, but in fact it is just a sauce that can be served with any pasta and is called just pasta bolognese ..
Jenya_Berlin, http://forum.say7.info/topic25770.html
Italian cuisine attracts the attention of the whole world. One of the most common treats is Italian pasta. Delicious spaghetti bolognese can be cooked at home using recipes with photos and videos.
This article is intended for persons over 18 years of age.
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How to cook spaghetti with bolognese sauce at home?
Pasta is the hallmark of Italy. Detailed recipes with photos will help you prepare this juicy dish at home. How to make spaghetti at home? Very easy! You can combine with flour products meat sauces with minced meat and a host of other ingredients!
The calorie content of an Italian delicacy per 100 grams is 190 calories. The nutritional value of a dish depends on the ingredients it contains. Spaghetti bolnese is quite a satisfying treat, so those who are on a diet should be eaten with caution.
This dish is suitable for both adults and children. Cooking spaghetti bolognese with tomato paste according to the classic recipe will surprise your family or guests of the feast. A step-by-step classic recipe will allow you to make an Italian dish at home in a slow cooker or in a pan!
The traditional way involves the use of minced meat and tomato paste. But, there are many other delicious recipes for cooking at home. How to cook pasta with sauce and how to make it, you will learn in our recipes with photos and videos.
Classic spaghetti bolognese. Easy cooking recipe step by step
The Italian recipe will reveal all the secrets of creating a fragrant and delicious dish! How to make long pasta with minced meat, with tomato sauce and cheese, is described below. A simple and step-by-step recipe will surprise guests with an unusual serving and teach you how to cook spaghetti bolognese with minced meat and pasta.
Main Ingredients:
- 1 pack of flour products;
- 1 onion;
- 500 g of beef;
- 1 small carrot;
- 100 g celery;
- 2 cloves of garlic;
- 700 g of tomato paste;
- 4-5 tbsp olive oil;
- spices.
- The meat is washed, cleaned of veins and passed through a meat grinder.
- Then peel the onions, garlic, carrots, celery.
- Grind the vegetables and pour them into a frying pan, where the heated vegetable oil is already located.
- Stew the ingredients until fully cooked and add minced meat to them, not forgetting your favorite spices.
- When the dish is ready, pour it with tomato paste (you can replace the recipe with ready-made tomato sauce using fresh tomatoes. Gravy with fresh tomatoes and celery is no worse than tomato paste, it is also fragrant and has a rich taste).
- Cook macaroni in salted water until tender.
- Serving them to the table, pour them with the prepared mixture, and on top - with grated cheese and herbs.
How to make spaghetti bolognese sauce at home?
Variants with tomato paste are juicy and soft. Mushrooms can be served with a dish without meat. The classic recipe can be modified by adding other ingredients!
For example, a variation with mushrooms will be an ideal treat for vegetarians, those who are on a diet or fasting. Thanks to mushrooms, the food is not inferior to the classic version in terms of satiety and nutritional value. How to cook a dish with mushroom sauce, you will learn below.
Main Ingredients:
- 1 pack of long pasta;
- 700-800 g of white mushrooms;
- 1 onion;
- 1 small carrot;
- 1 celery;
- 400 g of tomato paste;
- 5 tbsp vegetable oil;
- 200 ml cream;
- 150 g parmesan cheese;
- greens;
- spices.
- How to make an Italian delicacy without meat? It is enough to replace it with mushrooms! Porcini mushrooms are a very satisfying and healthy product.
- Mushrooms are cleaned and washed, and then crushed with a knife.
- Onions and carrots are also peeled and cut into small pieces.
- Pour oil into a heated frying pan, add a mixture of onions and carrots.
- Simmer the ingredients until soft, sprinkling them with a sufficient amount of spices.
- Pour the mushrooms into the mixture.
- Grind the celery into a pulp with a meat grinder and add to the mushrooms.
- When all the contents of the pan are boiled, pour everything with tomato paste and cream, bring to a boil.
- Cooking time is approximately thirty minutes.
- Mushrooms can also be safely combined with herbs and herbs.
- Strain the flour products boiled in salted water through a colander and add a little oil to them.
- To serve the delicacy, you need to put the pasta in portions on plates with gravy and grate Parmesan on top.
How to make bolognese with minced chicken? A step by step recipe will help!
A fragrant and more dietary chicken dish that will forever change your concept of traditional Italian food! This variation will appeal to those who prefer a lighter dinner or lunch. The calorie content of poultry meat is much lower, which will allow people who watch their figure to consume the delicacy.
Pasta with sauce will retain juiciness and softness. Chicken fillet is best chopped into small pieces with a knife or chopped with a meat grinder. To make the fillet tender, you can safely add butter or fresh cream to the dressing, as well as cook with cheese.
How to cook sauce with minced chicken so that it has the most delicate texture? A great option would be cooking in a slow cooker! Tomato paste can be replaced with tomato juice. With this quick and easy tomato juice chicken breast dressing recipe, you'll be able to master the dish even if you're new to the kitchen.
Main Ingredients:
- 1 pack of spaghetti;
- 1 kg chicken fillet;
- 2 small onions;
- 200 g juice;
- 3 tbsp butter;
- 200 g parmesan cheese;
- pepper, salt.
- Chicken fillet must be chopped into small pieces or ground in a meat grinder.
- Grind the onion in a blender.
- Put the minced chicken in the multicooker bowl, pour it with tomato juice, add butter and onion puree.
- Select the "Extinguishing" mode and cook the mixture until fully cooked.
- How to make minced meat more uniform and soft? For example, if you want to achieve the most delicate consistency, you can grind everything in a blender.
- During the preparation of bolnese sauce, it is necessary to cook the pasta.
- Serve a ready-made lunch, breakfast or dinner of minced chicken should be served hot, with grated parmesan, greens or herbs.
How to make original sausage bolognese sauce?
It turns out that the Italian delicacy can be prepared not only from minced meat. Following the cooking recipes with photos, you will be able to create a real culinary masterpiece! Bolognese with sausage will be an original variation of a traditional dish that you will look at in a new way! An original addition to pasta will be not only sausage and champignon gravy. Pickled tomatoes will help to reveal the taste of the dish.
Main Ingredients:
- 300 g of sausage;
- 1 large onion;
- 250 g mushrooms;
- 300 g pickled tomatoes;
- 2 cloves of garlic;
- spices.
- To prepare a delicious gravy with sausage and mushrooms, you will need to chop the sausage into small cubes.
- In a hot frying pan, in vegetable oil, fry chopped onion, mushrooms and garlic pressed through a garlic press.
- To prepare the canned tomato mixture, peel the tomatoes from the skin and push them through a large sieve.
- When the mixture is fried and browned, pour in the tomato mixture and let it boil for five minutes.
- Pour the chopped sausage into the pan and cook all the ingredients for half an hour.
- Boil pasta, strain in a colander, put on plates.
- The amazing aroma of this hearty dish will surprise both home and guests invited to the feast.
Delicious, gourmet and light spaghetti with shrimp!
A variation of the Italian dish with seafood will be distinguished by its originality! Making shrimp spaghetti is incredibly easy! Delicate creamy sauce and cheese are ideal for seafood.
Main Ingredients:
- 600 g of peeled shrimp;
- 4 onion feathers;
- 2 cloves of garlic;
- 3 art. l. butter;
- 200 g fresh cream;
- sea salt and white pepper.
- To prepare a treat, you will need to mix all the ingredients in a saucepan.
- To do this, chop into fine green feathers.
- We chop the garlic.
- Melt the butter in a frying pan and simmer the garlic and herbs for about three minutes.
- We place the peeled shrimp in a saucepan, pour in the cream and simmer for another ten to fifteen minutes, adding pepper and salt.
- Delicious flavor will make spaghetti with seafood your family's favorite treat!
Enjoy your meal!
Before you start preparing the ingredients for spaghetti Bolognese, preheat the stove to 180 degrees (usually this is the division on the burner switch number 3).
Now you can start cutting the ingredients. Cut the onion into small cubes (half a centimeter maximum). Then cut the carrots into the same cubes. Garlic can be squeezed either through a crusher or cut into very thin strips (VERY thin, half a millimeter). But if you do not have a very sharp knife, it is still better to use a garlic press. All vegetables can be poured into one container and chopped rosemary sprigs on them.
Heat the pan, pour it with olive oil (by no means sunflower, we need a pleasant aroma, not bitterness). Chopped vegetables can be poured all at once and fry them for 5 minutes, stirring a couple of times. After 5 minutes, the onion will turn golden and lose its pungent taste, the carrots will soften.
Put the prepared minced meat into the pan. Of course, it is better to use homemade minced meat in order to be sure of the quality of the meat that served as raw material. Mix the pork and ground beef well with a spatula so that there are no sticky pieces. Fry the minced meat for another 2-3 minutes, until it loses its red color and turns brown.
Season with a pinch of salt and stir again.
Pour in 200 milliliters of wine (half a glass) and leave to boil for 5 minutes, until all the alcohol is corrected. As with any recipe, wine should be chosen this way. which you enjoy drinking. Of course, you don’t need to waste expensive wines, the main thing is that it is dry red and you like it to your taste.
It's time for tomatoes. Dried tomatoes must first be crushed into a paste. To do this, you can use a mixer, but if you don’t want to wash it later and want to preserve historical authenticity, you can use a mortar and pestle.
Pour the resulting sun-dried tomato paste into the pan, then also pour 2 cans of tomatoes in the tomato. Take a wooden spatula and crush the whole tomatoes until the sauce resembles tomato paste. No need to leave whole tomatoes.
Mix everything thoroughly until a homogeneous Bolognese stew.
Let's move on to the most boring part of the recipe. Cover the resulting stew with a lid and leave to simmer for an hour, covering the pan with a lid. After half an hour has passed, remove the lid and stir the stew. Now it should look pretty dry - we don't need this kind of stew, pour in some water and stir again. We leave the stew to stew, stirring it every 10 minutes.
10 minutes before the end of cooking the stew, you need to cook spaghetti. To do this, fill a large pot with water. (5-6 liters per pack of spaghetti) Bring it to a boil. Salt - 10 grams of salt per 1 liter of water, given that a tablespoon is 30 grams in volume, then we need 2 full tablespoons. Now you can cook spaghetti according to the time indicated on the package or until al dente.
Bolognese stew and spaghetti will cook at the same time. Turn off the fire on the stove. Once the spaghetti is ready, drain the water, but leave one cup of pasta water and add the spaghetti directly to the stew pan. Never rinse spaghetti with cold water unless you're watching every calorie.
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Bolognese sauce (Italian: Ragù alla bolognese) was first prepared in the south of Italy in the town of Bologna - this is not just minced meat in tomato sauce, but a surprisingly tasty and aromatic dish that has its own characteristics in cooking. In addition to traditional Italian herbs, I add cloves, cinnamon and ginger to it, which makes it taste unforgettable.
If you are interested in pasta with Bolognese sauce, also take a look at the recipe. And if you love mussels or have never tried them, but want to try a new taste, then this will be a great dish.
You will need:
- spaghetti 500 gr
- minced meat 400-500 gr
- onion 1-2 pcs
- tomato juice 800 ml
- milk or cream 0.5 cup
- dry wine 3/4 cup
- vegetable oil 4 tbsp.
- butter 2 tbsp
- garlic 1 clove
- sugar 1-2 tsp
- ground black pepper
Traditionally Bolognese prepared from beef, but you can use mix of beef and pork.
Often added to this sauce carrot and celery, which is stewed with onions before frying the meat. I prefer to cook Bolognese without vegetables. I add vegetables to a pasta sauce called.
Wine for Bolognese, you can use any: white or red. Red will make the finished sauce darker in color. In Europe, wine is often added to food. You don't have to be afraid of it. When boiling, alcohol completely evaporates, leaving only sourness and aroma. Dishes with evaporated alcohol can be given to children.
You can simplify the preparation of the sauce by excluding it from the recipe - replace it with water. But I think that it is not in vain that Italians use milk, although the combination of tomatoes and milk seems rather unusual for us.
If you don't have homemade tomatoes, use tomato paste (dilute with water) or store-bought tomato juice. You can use fresh tomatoes (cut in half, grate on a fine grater, discard the skin). I usually use peeled tomatoes canned in own juice. For this amount of minced meat - 2 cans of 400 ml of tomatoes. Grind them with a blender.
It is convenient to cook Bolognese sauce in a saucepan with a thick bottom or with a non-stick coating - you can first fry onions and meat in it, and then stew.
Step by step photo recipe:
Pour into a saucepan vegetable oil, put butter and warm up. Fry and when browned throw it away - it has flavored the oil and is no longer needed.
Cut and fry it in oil until soft. 5-10 minutes.
Fry minced meat for 10-15 minutes. Stir to break up meatballs. Salt and pepper.
Pour into a saucepan. stir, cover with a lid and cook until the wine has evaporated. This will take approximately 15 minutes. Stir occasionally.
From red wine, minced meat will acquire a dark color.
Add to the pan, stir, cover and cook until the milk has completely evaporated - 10-15 minutes. Stir occasionally.
When the milk has evaporated, add tomato juice- I chopped canned tomatoes with a blender.
Add Italian herbs,sugar stir, bring to a boil, cover with a lid and extinguish over low heat 25 - 30 minutes. Stir occasionally. In the process of stewing, add a little water (0.5 cups). At the end of cooking, taste the sauce, add salt, sugar and pepper if necessary. I add a little ground spices(literally on the tip of a knife): cloves, cinnamon and ginger. They don’t exist in classic sauce, try it, I like it.
Here you will get such a bright and saturated one.
When the sauce is ready boil spaghetti. I like the thinnest #1s - they only need to be boiled for 3 minutes. In boiling water (5 liters), add salt and vegetable oil, put - these long pasta is cooked whole, do not break - lower them into the water and press from above, the spaghetti will gradually soften and completely enter the pan. Stir so they don't stick to the bottom. Boil for the time indicated on the package. Remember that the pasta should not be overcooked, because. she has yet to eat the sauce.
Before throwing the spaghetti in a colander, pour 0.5 liters of water, in which they were cooked - this one can be added to the sauce to make it juicier.
Drain the spaghetti in a colander to drain the water.
Transfer to a saucepan sprinkle with vegetable oil, stir.
In Italy, boiled pasta is transferred to a large deep dish and mixed with hot sauce. You can put the pasta on each plate and pour the sauce on top.
Do not forget about the cheese - grate it on a grater and sprinkle on top.
You will need:
- spaghetti 500 gr
- minced meat 400-500 gr
- onion 1-2 pcs
- tomato juice 800 ml
- milk or cream 0.5 cup
- dry wine 3/4 cup
- vegetable oil 4 tbsp.
- butter 2 tbsp
- garlic 1 clove
- dry Italian herbs 1-2 tsp
- sugar 1-2 tsp
- ground black pepper
- Parmesan cheese - sprinkle over cooked pasta
Heat oil and butter in a heavy bottomed saucepan, sauté the garlic and discard.
Chop the onion and fry for 10-15 minutes until soft.
Add minced meat, fry for 10-15 minutes, salt and pepper.
Add wine, stir, cover and simmer over low heat for 15 minutes.
Add milk, stir, simmer covered until the milk has evaporated.
Add tomato juice, sugar and Italian herbs, bring to a boil and simmer covered for 25-30 minutes. Stir while simmering and add water. At the end of cooking, taste the sauce, add salt and sugar if necessary. You can add a pinch of ground spices: cloves, cinnamon and ginger. These spices are not in the classic recipe, but I like it, try it.
Boil spaghetti for the time indicated on the package. Serve with Bolognese sauce and grated Parmesan.
